Easy Baking Hacks To Create “Healthy” Baked Baked Homes at Home
If you read anything I have written here before, you may know that I am living and practicing under the philosophy that baked goods of all kinds can be “healthy” at some point, and that no food should be banned. . Having said that, I am often asked if I think home baking can be “healthy” or improved without sacrificing taste. This is not an easy task - I have made quick breads and many tasteless cookies after passing through the water with "healthy" ingredients. Through trial and error, I have developed a few unsuccessful strategies that help balance between taste and fit for your ingredients.
CLEAN SEX
Pumpkin puree can be used instead of oil, such as butter or oil, in a ratio of 1: 1. This means that if the recipe requires 1 cup of oil, you can replace it with 1 cup of pumpkin. Pumpkin puree is a good baking ingredient because it contains sugar and a ton of moisture. Great for quick breads, muffins and even cookies. I usually substitute half the amount of butter or oil, for example 1/2 cup pumpkin and 1/2 cup butter recipe cost 1 cup butter. This way, you can still get the taste and texture of butter (impossible to replicate), with a little saturated fat. Pumpkin also provides vitamins and minerals, such as vitamin A and potassium, as well as healthy heart fiber.
GOOD TRUE BATTLE
While there are some things that take up a lot of space like a clean pumpkin, avoiding butter is all that is not necessary. Fat is an important part of the diet. It helps the body absorb essential fat-soluble vitamins from fats such as A, D, E and K, supports hormone production, cell growth, protects your organs, promotes satiety, etc. Butter is a very good source of fat, and the qualities that give baked goods help to make food more satisfying and enjoyable. With the exception of butter or using only low-fat butter, the final product may be less saturated and ultimately result in overeating. If you are using butter for baking, I recommend using good quality butter. Grass-fed butter is high on my list, as it has been found to contain less saturated fats and monounsaturated fats compared to butter made from grain fed beef.
ADD DETAILS AND FRUIT
One of the easiest ways to improve the nutrient content of baked goods is to add fruits or vegetables. In addition, they can add amazing flavor and texture. I like to add vitamin A and fried carrots rich in fiber or zucchini for quick bread, muffins and even cookies. Antioxidant-rich berries, apples and bananas are also highly variable and work well in a variety of cuisines. Certain fruits and vegetables, such as beets or carrots, can also add a spark of flavor to baked goods and can help reduce the amount of sugar needed for a tad recipe.
SUGAR IS SUGAR
When I talk about sugar, I would be embarrassed without talking about its use in baking. Without a doubt, sugar helps to make baked goods taste delicious and delicious. Excess sugar consumption (i.e., type of sugar in baked goods) is also very high in the country and may contribute to various health problems if you drink it in high doses for a long time. However, I will not tell you to take out all your sugar and not use it again when baking. And I will not tell you to replace it with ingredients that are low in sugar but unsatisfactory or stick to highly processed sugar. Instead, use sugar as you call it in the recipe, or change something (but not all!) With fruits or vegetables, and enjoy your baked goods from time to time within the context of a variety of foods, which go beyond vegetarianism. Some types of sugar, such as honey and maple syrup, can be used instead of sugarcane sugar if you like, but at the end of the day sugar is sugar and all act in the same way in the body when we digest it.
CENTRAL LINE
When it comes to “healthy” baked goods, I prefer to focus on what can be added to the product as opposed to what I have to remove. There is a balance that can be achieved between concentrated ingredients and old ingredients such as sugar, flour and butter. After all, they are old standby for a reason! In addition, baked goods lose their purpose if they do not taste good or are unsatisfactory. I'm experimenting in the kitchen with various ingredients to improve the content of the ingredients, but do not forget why you do what you do. Enjoy!